Red Thai Curry Chicken Soup
Serves: 4
Amos O'Hara
1 January 1970
Based on User reviews:
51
Spice
48
Sweetness
46
Sourness
39
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
2 tbsps
Vegetable Oil3 cloves
Garlic (chopped)8 cups
Chicken Broth (low-sodium)3 tbsps
Fish Sauce1 small
Red Onion (thinly sliced)1 cup
Cilantro LeavesDirections:
1
Heat the oil in a large pot over medium heat
2
When it shimmers, add the garlic, ginger, and Thai red curry paste and cook, stirring constantly, until dark red and very fragrant, about 5 minutes
3
Add the chicken broth, coconut milk, fish sauce, lemongrass, 1 teaspoon salt and a pinch of sugar
4
Bring the mixture to a boil, then reduce the heat to a simmer and cook, uncovered, until the lemongrass and ginger are tender, about 15 minutes
5
Discard the lemongrass
6
Meanwhile, put the noodles in a medium bowl and cover with hot water
7
Let stand for 10 minutes, then drain and set aside
8
Toss together the red onion, cilantro, scallions and Thai basil in a medium bowl and set aside
9
Stir the chicken into the broth and simmer over low heat until tender, 5 minutes for chicken breast and about 15 minutes for chicken thighs
10
Increase the heat to high and stir in the noodles
11
Bring the soup to a boil, then immediately remove from the heat
12
Stir in the lime juice
13
Serve the soup in bowls topped with the reserved onion and herb mixture